7 Japanese Winter Dishes to Try at Home

Here Are 7 Dishes to Keep You Warm When It's Cold

Various nabe (hot pot) dishes are the most popular winter food in Japan. Here is a list of 7 dishes which will keep you warm on cold days.

  • 01 of 07
    A bowl of yosenabe
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    Yosenabe is a kind of Japanese nabe (one-pot) dish. It literally means putting everything together in a pot. You can put in various ingredients, such as fish, seafood, meats, and vegetables.

    Yosenabe is made with dashi, vegetables, tofu, seafood, and noodles. There are other types of Nabe dishes in Japanese cooking, but the Yosenabe is one of the most popular and ubiquitous ones. The dish is very easy to make but time-consuming in the preparation of the various type of ingredients. There is no...MORE set list of what ingredients you should put in a yosenabe which makes the dish very adaptable to your own taste.

  • 02 of 07
    A bowl of mizutaki
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    Mizutaki is a kind of hot pot dish (called Nabemono or simply Nabe) in which fish or other kinds of meat and vegetables are cooked in unseasoned fish broth and dipped in tangy Ponzu sauce. It is cooked in a ceramic pot called Donabe, right at the dinner table using a portable gas stove and we eat it as we cook. It is somewhat similar to Sukiyaki.  

  • 03 of 07


    A bowl of yudofu
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    Yudofu is a Japanese tofu hot pot dish or nabe.  Yudofu is a favorite way to eat tofu. Literally translating to "hot water tofu," that's essentially all there is to it. Tofu warmed up in a bowl of hot water lightly seasoned with a strip of kombu ​and served with a set of simple condiments and side dishes mostly made from tofu and related products. It is simple and delicious.

  • 04 of 07

    Ankake Udon

    A bowl of ankake udon
    Ankakeya / Flickr / Creative Commons

    Udon noodles served in a thick soup are generally called ankake udon. Many different ingredients such as enoki or shittake mushrooms, datemaki egg rolls or boiled eggs, and green beans can be used.

    The essence of Ankake Udon is the thick soup, made from fish broth seasoned with soy sauce, poured into a bowl of freshly cooked noodles.  

    Continue to 5 of 7 below.
  • 05 of 07

    Tori Zosui is a thick rice porridge with chicken.  Zosui is like a poor man’s risotto and is a perfect way to use up leftover Japanese rice.  Zosui is made by simmering precooked/leftover rice in an enriched chicken stock or dashi soup until the grains of rice are tender and plump.

  • 06 of 07

    Bite-size pieces of daikon radishes are simply simmered in dashi soup. The soup is thickened with katakuriko.

    The thick ankake sauce contains ginger, so it really warms you up. This is a lightly flavored and comforting dish that you can eat anytime.

  • 07 of 07
    A bowl of oden
    Naoo Kumagai / AFLO / Getty Images

    Oden is a popular Japanese hot pot, which includes daikon radish, hanpen (fish cakes), chikuwa (fish cakes), boiled eggs, konnyaku (yam cake), and more. These ingredients are simmered in kelp-based soup stock for hours.